Italian Sauce

Ingredients

• 3 shallots, minced
• 1 cup rich brown gravy
• 1 tablespoon butter
• Salt
• 3 fresh mushrooms, minced
• Pepper
• !/4 cup white wine
• 1 teaspoon minced parsley

Method

1. 1

   Fry shallots in butter but do not brown; add mushrooms and continue frying.

2. 2

   Add wine, gravy, and seasonings.

3. 3

   Simmer.

4. 4

   Add parsley and serve with either meat or vegetables.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 22. The excerpt below is the record exactly as published.

Italian sauce. SAUCES (Salse) AGRO DOLCE SAUCE {For roast meats and game, especially venison, boar, and hare) *4 pound pine nuts l/2 ounce candied lemon peel l/2 pound pistachio nuts l/2 ounce candied orange peel 2 squares chocolate, unsweetened 2 tablespoons dried currants 2 tablespoons sugar 3 tablespoons currant jelly Yz cup white wine vinegar 1 cup pan gravy from meat Simmer for 30 minutes. Add a little salt if necessary. GENOISE SAUCE (For salt water fish and broiled fresh water fish) Head of the fish 1 tablespoon butter 1 tablespoon minced carrot Small onion, sliced 1 sprig sweet basil Salt 1 clove l/2 cup claret 4 peppercorns Juice of l/2 lemon 1 tablespoon minced parsley Cover fish head with cold water, add all other ingredients except claret, lemon juice and parsley. Bring to a boil and sim- mer 30 minutes. Strain. There should be 2 cups of liquid. Add claret and cook 10 minutes. Add lemon juice and parsley. ITALIAN SAUCE 3 shallots, minced 1 cup rich brown gravy 1 tablespoon butter Salt 3 fresh mushrooms, minced Pepper !/4 cup white wine 1 teaspoon minced parsley

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